Kitchen Manager

About the Role

The Kitchen Manager directs the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen complies with all safety and health regulations. Opaa! Food Management, Inc. operates in 8 states in the Midwest.

Responsibilities

• Production
  • Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.
  • Promote customer service by investigating and resolving food quality and service complaints.
  • Coordinate the preparation and daily transportation of meals to all satellite buildings, where applicable.
• Supervisory
  • Conduct daily safety and production meetings with kitchen staff.
  • Demonstrate and promote Opaa’s Core Values: “Act in the Best Interest of the Students, Schools, and Communities We Serve,” “Be Honest,” “Have a Passion to Serve Others,” and “Commit to Continuous Improvement.” Report concerns to the DNS immediately.
  • Supervise kitchen staff in all areas of production. Delegate workflow and inform DNS immediately of any personnel issues.
  • Train, cross-train, and certify all kitchen job stations. Be prepared to perform any kitchen function, as required.
  • Ensure overall cleanliness and organization of the kitchen and storage areas.
• Compliance
  • Maintain compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the DNS at least 24 hours in advance.
  • Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Report discrepancies to DNS immediately.
  • Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.
  • Maintain compliance with all HACCP processes and procedures.
  • Maintain compliance with HHFKA and CACFP Meal Patterns.
  • Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements. Report unsafe working conditions and safety incidents in a timely manner.
• Administrative
  • Coordinate and submit food and supply orders to Boss.
  • Ensure production records are complete and accurate daily, per student grade groups.
  • Oversee, take commercial/commodity physical inventory count, and input into Boss. Ensure First In First Out (FIFO) standards in storage.
  • Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document. The invoice to be approved the day it is received.
  • Enter participation counts into Boss daily.
  • Ensure accurate and timely completion of all required logs.
  • Perform daily tray counts and reconcile them with the district report. Ensure all meals are reimbursable.
  • Maintain open lines of communication with the building principal. Conduct a weekly update meeting.
  • Conduct “Daily Dish” meetings. Organize and use the production board to plan and monitor the flow of service.
  • Attend and actively participate in all weekly Kitchen Manager meetings with DNS.
  • All other duties as assigned by Opaa! Food Management.

Physical and Visual Demands

• Frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.
• Must exert over 60 pounds of force occasionally and/or frequently lift, carry, push, pull, or move objects up to 25 pounds.
• Specific vision abilities required include concentrated attention, depth perception, ability to bring objects into sharp focus, and color vision.

Working Conditions

• Inside and outside working conditions.
• Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.
• Occasionally exposed to toxic or caustic chemicals and extreme cold.
• The noise level is usually loud.

Qualifications

• Language Skills
  • High School Diploma, GED, or relevant experience required.
  • Ability to read and comprehend simple instructions, short correspondence, and memos.
  • Ability to write simple correspondence.
  • Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees.
• Mathematical Skills
  • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
  • Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
• Reasoning Ability
  • Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions.
  • Ability to deal with problems involving a few concrete variables in standardized situations.
• Machines, Tools, Equipment, and Work Aids
  • Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.
• Licenses/Certifications
  • Serve Safe Certification required; additional certifications may vary by state.